Directions

Lightly steam the lobster just until red and dead, gently pick out all of the meat (save the shells). Melt the plugra and a small sauce pan and carefully poach the lobster. Set aside.

Forbidden Rice

Combine the forbidden rice and lobster stock, add 2 tbsp of salt, 1 cup of the leftover butter from poaching, and half a cup of sugar. Cover and simmer for 30 minutes. Remove and let stand for 5 minutes. Fluff with a fork before plating.

Sweet Corn Gastrique

Cut the sweet corn of the cob (1) and simmer in rice wine vinegar for 15 minutes. Blend together and strain back into a sauce pot. Add in sugar and reduce by half. Cool and reserve for later use.

Lobster Oil

Simmer lobster shells with grapeseed oil for 30 minutes and blend using a emersion blender or a countertop blender. Strain through a coffee filter. Put in a squeeze bottle.